scholarly journals Preservative potentials of essential oils of three Nigerian spices in mixed fruit juice and their antioxidant capacity

2018 ◽  
Vol 17 (35) ◽  
pp. 1099-1110
Author(s):  
Chika C. Ogueke ◽  
Nkechi B. Nnadi ◽  
Clifford I. Owuamanam ◽  
Moses Ojukwu ◽  
Ikenna N. Nwachukwu ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antioxidant Capacity ◽  
Fruit Juice

scholarly journals Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 776
Author(s):  
Kristina Jonušaite ◽  
Petras Rimantas Venskutonis ◽  
Gines Benito Martínez-Hernández ◽  
Amaury Taboada-Rodríguez ◽  
Gema Nieto ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Control Sample ◽  
Thiobarbituric Acid ◽  
Antimicrobial Effect ◽  
Total Phenolic ◽  
Sambucus Nigra ◽  
Plant Essential Oils ◽  
Microbial Counts

The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.

scholarly journals Citrus Flavor Technologies: Citrus Oils — Processing, Separation, Application

2003 ◽  
Author(s):  
Elizabeth Berdis ◽  
John Buckley ◽  
John Kraft
Keyword(s):  
Essential Oils ◽  
Significant Role ◽  
Fruit Juice ◽  
Oil Quality ◽  
Factors Affecting ◽  
Separation Technology ◽  
Juice Processing ◽  
Alternative Process ◽  
Flavor Components ◽  
Beverage Industry

Citrus flavors play a significant role in the beverage industry. Citrus-based beverages and those containing citrus flavor components lead the flavor category for beverages today. The essential oils used in flavors are obtained during fruit juice processing. In order to process these essential oils for flavor applications, various separation technologies are used. The purpose of this paper is to present an overview of various aspects of citrus flavor technology. It will give a brief review of factors that affect oil quality during processing operations. Basic distillation principles and factors affecting distillation are presented as well as flavor application, separation technology and alternative process technologies. Paper published with permission.

scholarly journals Chemical Composition and Antioxidant Activity of Essential Oils from Leaves of Two Specimens of Eugenia florida DC.

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5848
Author(s):  
Oberdan Oliveira Ferreira ◽  
Celeste de Jesus Pereira Franco ◽  
Everton Luiz Pompeu Varela ◽  
Sebastião Gomes Silva ◽  
Márcia Moraes Cascaes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Secondary Forest ◽  
Folk Medicine ◽  
Gastrointestinal Problems ◽  
Trolox Equivalent ◽  
Almost All ◽  
Floodplain Area

Eugenia florida DC. belongs to the Myrtaceae family, which is present in almost all of Brazil. This species is popularly known as pitanga-preta or guamirim and is used in folk medicine to treat gastrointestinal problems. In this study, two specimens of Eugenia florida (Efl) were collected in different areas of the same region. Specimen A (EflA) was collected in an area of secondary forest (capoeira), while specimen B (EflB) was collected in a floodplain area. The essential oils (EOs) were extracted from both specimens of Eugenia florida by means of hydrodistillation. Gas chromatography coupled to mass spectrometry (GC/MS) was used to identify the volatile compounds present, and the antioxidant capacity of the EOs was determined by antioxidant capacity (AC-DPPH) and the Trolox equivalent antioxidant (TEAC) assay. For E. florida, limonene (11.98%), spathulenol (10.94%) and α-pinene (5.21%) were identified as the main compounds of the EO extracted from sample A, while sample B comprised selina-3,11-dien-6α-ol (12.03%), eremoligenol (11.0%) and γ-elemene (10.70%). This difference in chemical composition impacted the antioxidant activity of the EOs between the studied samples, especially in sample B of E. florida. This study is the first to report on the antioxidant activity of Eugenia florida DC. essential oils.

scholarly journals Comparative Evaluation of Essential Oils from Medicinal-Aromatic Plants of Greece: Chemical Composition, Antioxidant Capacity and Antimicrobial Activity against Bacterial Fish Pathogens

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 148 ◽  
Author(s):  
Thekla I. Anastasiou ◽  
Manolis Mandalakis ◽  
Nikos Krigas ◽  
Thomas Vézignol ◽  
Diamanto Lazari ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
In Vitro Assays ◽  
Aromatic Plants ◽  
Farmed Fish ◽  
Fish Pathogens ◽  
Antioxidant Agents ◽  
The Impact

The administration of antibiotics in aquaculture has raised concern about the impact of their overuse in marine ecosystems, seafood safety and consumers’ health. This “green consumerism” has forced researchers to find new alternatives against fish pathogens. The present study focused on 12 Mediterranean medicinal-aromatic plants as potential antimicrobials and antioxidant agents that could be used in fish aquaculture. In vitro assays showed that the essential oils (EOs) from all studied plants had anti-bacterial and antioxidant properties, with their efficacy being dependent on their chemical composition. More specifically, EOs rich in carvacrol, p-cymene and γ-terpinene exhibited not only the strongest inhibitory activity against the growth of bacterial pathogens (inhibitory concentration: 26–88 μg mL−1), but also the greatest total antioxidant capacity (ABTS: 2591–5879 μmole mL−1; CUPRAC: 931–2733 μmole mL−1). These compounds were mainly found in the EOs from Greek oregano (Origanum vulgare subsp. hirtum), Spanish oregano (Thymbra capitata) and savoury (Satureja thymbra) collected from cultivations in Greece. The specific EOs stand out as promising candidates for the treatment of bacterial diseases and oxidative stress in farmed fish. Further in vivo experiments are needed to fully understand the effects of EO dietary supplementation on fish farming processes.

scholarly journals Assessment of Antioxidant Properties of Classic Energy Drinks in Comparison with Fruit Energy Drinks

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 56 ◽  
Author(s):  
Dariusz Nowak ◽  
Michał Gośliński
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Plant Extracts ◽  
Fruit Juice ◽  
Antioxidant Properties ◽  
Energy Drinks ◽  
Health Issues ◽  
Total Polyphenols ◽  
Natural Pigments ◽  
Total Anthocyanins

Energy drinks (EDs) contain sugar, caffeine, and other bioactive compounds. Recently, new types of EDs, enriched with fruit juices, natural pigments, and plant extracts, have been launched in the market. The objective of this study was to investigate the composition and antioxidant properties of the most popular classic and fruit EDs. The study was carried out including 24 of the most popular energy drinks (classic and fruit EDs). The composition of EDs, especially caffeine and sugar, and antioxidant properties (antioxidant capacity, total polyphenols, total anthocyanins, vitamin C) were analyzed. Energy drinks with added fruit juice or natural pigments had a significantly higher (p ≤ 0.05) antioxidant capacity compared to classic energy drinks. Fruit EDs had a higher concentration of polyphenols and vitamin C. In some fruit EDs, slight amounts of anthocyanins were found. Generally, EDs are not a rich source of polyphenols and are not distinguished by high antioxidant capacity. However, fruit energy drinks and/or ones with added natural pigments have much better antioxidant properties than classic EDs. Both classic and fruit EDs contain a large amount of caffeine and sugar, therefore, it would be advisable not to drink large amounts of EDs for possible related health issues.

scholarly journals Eryngium foetidum L. Essential Oils: Chemical Composition and Antioxidant Capacity

Medicines ◽  
2017 ◽  
Vol 4 (2) ◽  
pp. 24 ◽  
Author(s):  
Paul Thomas ◽  
Emmanuel Essien ◽  
Samuel Ntuk ◽  
Mohammad Choudhary
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Eryngium Foetidum

In Vitro Antioxidant and Antifungal Properties of Essential Oils Obtained from Aromatic Herbs Endemic to the Southeast of Spain

2013 ◽  
Vol 76 (7) ◽  
pp. 1218-1225 ◽  
Author(s):  
YOLANDA RUIZ-NAVAJAS ◽  
MANUEL VIUDA-MARTOS ◽  
ESTHER SENDRA ◽  
JOSÉ A. PEREZ-ALVAREZ ◽  
JUANA FERNÁNDEZ-LÓPEZ
Keyword(s):  
Antifungal Activity ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Inhibitory Concentration ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Antioxidant Power ◽  
Power Test ◽  
Ferric Reducing Antioxidant Power ◽  
Chelating Ability

The aim of this work was to determine (i) the antioxidant capacity of Thymus moroderi, Thymus piperella, Santolina chamaecyparissus, and Sideritis angustifolia essential oils (EOs) by means of four different antioxidant tests (the 2,2′-diphenyl-1-picrylhydrazyl radical scavenging method, the ferrous ion–chelating ability assay, the ferric reducing antioxidant power test, and the thiobarbituric acid reactive species test) and (ii) the antifungal activity against molds and yeast of these EOs by the agar dilution and the microdilution methods. T. piperella EO showed the lowest 50% inhibitory concentration by the 2,2′-diphenyl-1-picrylhydrazyl radical scavenging method (9.30 mg/ml) and by the thiobarbituric acid reactive species test (6.30 mg/ml) and the highest value by the ferric reducing antioxidant power test (2.64 Trolox equivalent antioxidant capacity), while S. chamaecyparissus showed the lowest 50% inhibitory concentration in the ferrous ion–chelating ability assay (3.94 mg/ml). All EOs had a substantial inhibitory effect on all assayed yeast strains. S. angustifolia EO had the lowest MICs (2.5 μl/ml) for the yeasts Saccharomyces cerevisiae, Debaryomyces hansenii, Rhodotorula mucilaginosa, and Pichia carsonii. As regards antifungal activity, S. angustifolia EO at high concentrations was the most effective EO in reducing the growth of Alternaria alternata, Penicillium chrysogenum, and Mucor racemosus, while S. chamaecyparissus was the best inhibitor of the molds Aspergillus flavus and Mucor circinelloides. The results obtained in this study suggest the possibility of using these essential oils as natural antioxidant food preservatives.

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